Friday, April 22, 2011

Orange Carrots recipe

ORANGE CARROTS
(Parve)
• 6 carrots, diced
• 1 orange, sliced
• 1 teaspoon honey
• 1/2 teaspoon salt
• dash of pepper
• 2 teaspoons potato starch
Dice carrots and place in a pan barely covered with water. Add other ingredients except potato starch and bring to a boil. Cover pan, lower heat and simmer about 20 minutes, until tender. Remove cover and turn heat to medium and allow liquid to boil down for about 5 minutes. Watch closely so that fluid does not boil away. Mix the potato starch with about a tablespoon of cold water, and stir gradually into carrots. Stir until gravy thickens. Serve hot. Serves four

Thursday, April 21, 2011

Passover Apple Pie

I wish I had a photo of this pie, but it got eaten up at the first Seder. My daughter and I were discussing what kind of dessert to make for the Seder, and my son-in-law asked if we could make an apple pie. Making a Passover apple pie is not the equivalent of mountain climbing, so I managed to put one together.
First thing you need is to find a good pie pan. We had a 10 inch aluminum disposable one. And you need some apples--we had 3 large Fuji apples. I you would like to make a pear pie or other recipe, be my guest!

PASSOVER PIE CRUST
2 matzos, crumbled
1 tablespoon oil or margarine
1/4 cup matzo meal
2 eggs, beaten
2 tablespoons sugar
dash of salt
1/4 teaspoon cinnamon
Smash matzos and soak in a colander with cold water for about 3 minutes. Squeeze dry. Heat oil in a pan and add matzo. Heat and stir until matzo seems dry. Remove from heat and stir in the remaining ingredients. You will now have a depressing looking mass in the pan, but don't give up! Dump it into the pie pan and pat the mixture over the surface and sides.

APPLE PIE
3 large apples, peeled and thinly sliced
1/4 cup sugar
slice of lemon, squeezed
1 or 2 tablespoons of matzo meal (flour if it's not Passover)
dash of cinnamon
1 tablespoon margarine
Combine ingredients and spread in pan lined with pastry

Apple Pie Topping
2 tablespoons margarine
2 tablespoons brown or white sugar
1 teaspoon cinnamon
1/4 cup matzo meal (flour if it's not Passover)
Mix ingredients for topping together with your fingers and flip it on top of the apple pie.

Bake in a 425 degree preheated oven for 35 to 45 minutes, until golden brown and apples are tender. Cool on a rack and serve warm or cold.

Sunday, April 17, 2011

Banana or Apple Passover Kugel

Banana or Apple Passover Kugel
(parve)

2 cups farfel
2 eggs
1/2 teaspoon salt
1/3 cup sugar
2 tablespoons margarine
1 banana or 1 large apple, peeled and thinly sliced
1/2 cup chopped walnuts or raisins

Preheat oven to 350 degrees. Grease an 8 by 8 inch pan. Put farfel in a colander or strainer and pour cold water over it to moisten. Drain well. Mix all ingredients together and spread in the pan. Bake 1/2 hour. Serve hot or cold.

Wednesday, April 13, 2011

Brownies for Passover

This is my family's favorite Passover dessert--besides fresh strawberries, that is. I usually don't mix in the nuts, but I scatter sliced almonds over the top.

Brownies for Passover
1/2 cup oil
1 cup sugar
3 eggs
1/2 cup Passover cake meal
1/3 cup cocoa
1/2 cup chopped nuts
1 teaspoon Passover vanilla (optional)

Grease an 8 by 8 inch pan (I use a disposable aluminum pan). Preheat oven to 350 degrees. Beat oil and sugar together. Beat in the eggs one at a time. Mix in the cake meal and cocoa, adding nuts and vanilla. Pour batter into greased pan and bake for 30 minutes. Cut in squares.

Sunday, April 10, 2011

Mushroom and Onion Kugel-Passover recipe

Here's one of my favorite Passover recipes:
(parve)
ONION AND MUSHROOM KUGEL

3 cups matzo farfel
2 large onions, chopped
1 pound mushrooms, sliced
4 eggs, beaten
2 tablespoons oil
salt and pepper to taste
1 minced garlic clove
sprig of parsley, chopped

Grease an 8 by 12 inch pan. Place farfel in colander and wet with hot water. Saute the onion, garlic and mushrooms in the oil. Mix with other ingredients. Spread in the pan and bake for 1 hour at 350 degrees Fahrenheit.

Getting ready for Passover

Gosh, I haven't been posting on here as much as I should. My excuse is that I've been so busy getting ready for Passover. I've been cleaning and cleaning and shopping and shopping. Why is it that the stores around here have their shelves full of bags of Passover potato chips? I think we should all give up eating potato chips for Passover, it's only for a few days, after all. Perhaps the stores want to fill up the shelves intended for Passover food, and the chips take up a lot of space. There are really some Passover things that I would buy, I guess, if the stores stocked them. At least my favorite Matzo was on sale. My wonderful son-in-law came over today to shlep out my boxes of Passover dishes and pots.